Raspberry Vanilla Marshmallows

What a fun extra long weekend we had with family! I hope everyone in the U.S. had a great 4th of July celebration. Now back to food fun. :]

It's summer, so that means camping and s'mores over the fire. These marshmallows are divine! When you melt these and make them into a s'more it is unlike any s'more you've ever tasted. To me they taste like raspberry cheese cake with chocolate drizzled on top. Really they are that good. I've shared them with even those who don't like marshmallows and they have liked them. You'll be the hit at the fire pit if you bring these. :]

Raspberry Vanilla Marshmallows

Ingredients

3 1/2 envelopes (2 tablespoons but 2 1/2 teaspoons) unflavored gelatin

1 cup cold water, dived

2 cups evaporated cane juice

1/2 cup agave

1/4 teaspoon salt

2 large egg whites

3/4 tablespoon raspberry extract

1/2 tablespoon vanilla

3 drops red food coloring

1 to 2 cups organic powdered sugar for dusting

Directions

Grease bottom and sides of a 13 by 9 inch rectangular metal baking pan and dust bottom and sides with organic powdered sugar. In a bowl of a standing electric mixer sprinkle gelatin over 1/2 cup cold water, and let stand to soften and absorb completely.

In a sauce pan cook evaporated cane juice, agave, second 1/2 cup cold water, and salt over low heat. Stir with a wooden spoon until evaporated cane juice is dissolved. Increase heat to moderate, cover, and boil mixture. Once boiling, insert candy or digital thermometer and continue cooking until temperature reaches 240*F (soft ball stage). Remove pan from heat and pour cane juice mixture over gelatin mixture. Stir until gelatin is dissolved.

With standing mixer, beat on high speed until white, thick, and nearly tripled in volume, about 6 minutes. Meanwhile, in a separate bowl with clean beaters beat egg whites until they just hold stiff peaks. Then add into gelatin mixture with raspberry and vanilla extracts until just combined. Add food coloring and slightly swirl. Pour marshmallow mixture into prepared pan. Sift organic powdered sugar evenly over top. Chill in refrigerator, uncovered, until firm at least 3 hours or up to one day.

When marshmallows are set, run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers, loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into one inch cubes. Pour organic powdered sugar into empty baking pan. Dip each side of marshmallows into organic powdered sugar to avoid sticking together once they are cut. Place in zip lock back and leave in refrigerator until ready to use. Store for 2 to 3 weeks, and enjoy!